Volatile composition of white bread using enzyme active soya flour as improver
P.A. Luning, J.P. Roozen, R.A.F.J. Moëst, M.A. PosthumusVolume:
41
Year:
1991
Language:
english
Pages:
11
DOI:
10.1016/0308-8146(91)90134-a
File:
PDF, 521 KB
english, 1991